CN101756127A - 玫瑰香蔬菜丸 - Google Patents

玫瑰香蔬菜丸 Download PDF

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CN101756127A
CN101756127A CN200810230895A CN200810230895A CN101756127A CN 101756127 A CN101756127 A CN 101756127A CN 200810230895 A CN200810230895 A CN 200810230895A CN 200810230895 A CN200810230895 A CN 200810230895A CN 101756127 A CN101756127 A CN 101756127A
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ball
flavored vegetable
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vegetable ball
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CN101756127B (zh
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卢党云
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Henan Province Qi County Yongda Food Industry Co Ltd
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Henan Province Qi County Yongda Food Industry Co Ltd
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Abstract

本发明提供一种了玫瑰香蔬菜丸。由以下原料按重量份组成：蔬菜10～15、鸡胸肉50～70、鸡皮20～30、冰水40～50、盐2～3、白砂糖1～3、保水剂2～5、增稠剂5～15、增香剂1～3、玫瑰花提取物0.005～0.008。产品中添加玫瑰花提取物，增加其色泽和香味，在增加产品色、香的同时，也具有医疗价值。因为玫瑰花提取物能治疗年轻女孩的厌食症、更年期综合症、呼吸系统的感染，咳嗽、花粉热、鼻窦阻塞等。

Description

玫瑰香蔬菜丸
技术领域
本发明涉及一种丸子食品。
背景技术
现有的肉丸系列中，大多数产品单纯的采用肉类，添加少部分香料，虽然符合大众口味，但是从营养价值上来讲，长期使用对人体并没有明显的好处，在当今这个强调“药食两用”、“药食同源”、“药补不如食补”的年代，现有的同行业技术及丸子品种中缺乏绿色药、食两用的新原料，没有具备功能保健突出特色的产品，没能突出食疗的功效。玫瑰花味甘微苦、性微温，归肝、脾、胃经；芳香行散；具有舒肝解郁，和血调经的功效；利气、行血，治风痹，散疲止痛。《食物本草》谓其“主利肺脾、益肝胆，食之芳香甘美，令人神爽。”长期服用，美容效果甚佳，能有效地清除自由基，消除色素沉着，令人唤发青春活力。
发明内容
本发明的目的是提供一种玫瑰香蔬菜丸。
为了达到上述目的本发明采用以下技术方案：一种玫瑰香蔬菜丸由以下原料按重量份组成：蔬菜10～15、鸡胸肉50～70、鸡皮20～30、冰水40～50、盐2～3、白砂糖1～3、玫瑰花提取物0.005～0.008。
按重量加入以下辅料：保水剂2～5、增稠剂5～15、增香剂1～3。
其制作工艺如下：
a原料预处理后，在斩拌机内高速斩拌，均匀混合；
b利用冰水来控制料馅出锅温度在8℃以下；
c然后用丸子机成型，接着用水温80～90℃的水煮制15～20分钟，捞出沥水，；
d然后将冷却的玫瑰香蔬菜丸及时送往速冻隧道进行速冻；
e将速冻好的玫瑰香蔬菜丸进行包装，然后将成品放入-18℃以下低温库储藏。
产品中添加玫瑰花提取物，增加其色泽和香味，在增加产品色、香的同时，也具有医疗价值。因为玫瑰花提取物能治疗年轻女孩的厌食症、更年期综合症、呼吸系统的感染，咳嗽、花粉热、鼻窦阻塞等。
具体实施方式
实施例1
一种玫瑰香蔬菜丸由以下原料按重量份组成：蔬菜10、鸡胸肉50、鸡皮20、冰水40、盐2、白砂糖1、保水剂2、增稠剂5、增香剂1、玫瑰花提取物0.005。
其制作工艺如下：
a原料预处理后，在斩拌机内高速斩拌，均匀混合；
b利用冰水来控制料馅出锅温度在8℃以下；
c然后用丸子机成型，接着用水温80～90℃的水煮制15～20分钟，捞出沥水，；
d然后将冷却的玫瑰香蔬菜丸及时送往速冻隧道进行速冻；
e将速冻好的玫瑰香蔬菜丸进行包装，然后将成品放入-18℃以下低温库储藏。
实施例2
一种玫瑰香蔬菜丸由以下原料按重量份组成：蔬菜15、鸡胸肉70、鸡皮30、冰水50、盐3、白砂糖3、保水剂5、增稠剂15、增香剂3、玫瑰花提取物0.008。
制作工艺同实施例1。
实施例3
一种玫瑰香蔬菜丸由以下原料按重量份组成：白菜13、鸡胸肉60、鸡皮25、冰水45、盐2.5、白砂糖2、保水剂3、增稠剂10、增香剂2、玫瑰花提取物0.007。
制作工艺同实施例1。
实施例4
一种玫瑰香蔬菜丸由以下原料按重量份组成：小青菜12、鸡胸肉55、鸡皮27、冰水42、盐2、白砂糖1.5、保水剂2.2、增稠剂7、增香剂1、玫瑰花提取物0.006。
制作工艺同实施例1。
实施例5
一种玫瑰香蔬菜丸由以下原料按重量份组成：生菜11、鸡胸肉65、鸡皮22、冰水48、盐2.7、白砂糖2.3、保水剂4、增稠剂12、增香剂2.2、玫瑰花提取物0.008。
制作工艺同实施例1。
实施例6
一种玫瑰香蔬菜丸由以下原料按重量份组成：豆芽14、鸡胸肉68、鸡皮26、冰水41、盐2.1、白砂糖1.2、保水剂2.8、增稠剂9、增香剂1.9、玫瑰花提取物0.007。
制作工艺同实施例1。
以上实施例提到的增稠剂为卡拉胶、蛋白、CMC、变性淀粉；增香剂为香精或香辛料；保水剂为复合磷酸盐。

Claims (3)

1.一种玫瑰香蔬菜丸，其特征是由以下原料按重量份组成：蔬菜10～15、鸡胸肉50～70、鸡皮20～30、冰水40～50、盐2～3、白砂糖1～3、保水剂2～5、增稠剂5～15、增香剂1～3、玫瑰花提取物0.005～0.008。
2.根据权利要求1所述的玫瑰香蔬菜丸，其特征是按重量加入以下辅料：保水剂2～5、增稠剂5～15、增香剂1～3。
3.根据权利要求1所述的玫瑰香蔬菜丸，其特征是制作工艺如下：
a原料预处理后，在斩拌机内高速斩拌，均匀混合；
b利用冰水来控制料馅出锅温度在8℃以下；
c然后用丸子机成型，接着用水温80～90℃的水煮制15～20分钟，捞出沥水，；
d然后将冷却的玫瑰香蔬菜丸及时送往速冻隧道进行速冻；
e将速冻好的玫瑰香蔬菜丸进行包装，然后将成品放入-18℃以下低温库储藏。
CN2008102308952A 2008-11-14 2008-11-14 玫瑰香蔬菜丸 Expired - Fee Related CN101756127B (zh)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103300385A (zh) * 2013-05-24 2013-09-18 宁波大学 一种功能性重组休闲肉脯及其制备方法

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
TWI569737B (zh) * 2016-03-23 2017-02-11 guan-hong Chen Explosive pulp with vegetable filling and its preparation method

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101152012A (zh) * 2006-09-30 2008-04-02 姜堰市喜鹊湖水产品有限公司 一种复合营养鱼制品
CN101107981B (zh) * 2007-08-21 2010-06-16 黎秋萍 蔬菜肉丸的加工方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103300385A (zh) * 2013-05-24 2013-09-18 宁波大学 一种功能性重组休闲肉脯及其制备方法

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